As Easter approaches just a week from tomorrow, we are busy here getting arrangements made for our yearly neighborhood Easter meal. Not only is it wonderful to see our neighbors who have been shut in all winter, but it's time too to break out that very special Easter menu. It's the first time in the year where certain foods make their appearance again. It's just the way we are here.
One of those special dishes includes the yummy Triple Berry Trifle that is the star of our dessert table. Everybody loves this after dinner sweet treat! And it's just so pretty in it's little trifle bowl. I share it here with you today. Maybe it will find it's way on your buffet next Sunday...and the next...and the next...
Triple Berry Trifle
1 prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
2 cups whipped cream
Place half of cubed cake in bottom of large glass serving bowl. Layer half the berries on top of the cake.
In mixing bowl, combine pudding mix, milk, condensed milk and 1 cup whipped cream. Stir well. Pour half of mixture over frozen berries.
Repeat the above three layers of cake, berries, and custard.
Top custard with remaining cup of whipped cream.
Let sit at room temperature for 1 hour or in refrigerator for 2-3 hours, enough for berries to thaw before serving.
And Happy Easter.